Posts Tagged 'roast pumpkin'

dinner proper: couscous with chickpea and roasted squash salad

sadly its not all coffee and cookies. mostly it is but sometimes that irrepressible void must be filled with dinner proper (right snow?) snow is the most ardent promoter of dinner proper i have ever met. im more of a chocolate coffee kinda girl. but then i love to cook and its my misfortune that cooking so often ends in eating. this recipe is loosely based on a recipe i found on smitten kitchen (a world shatteringly good representation of all that food blog should be) and from a number of other sources before that. so here it is…amalgamated, collated and ultimately stolen like dylan stole from woody guthrie and claimed as my own. i think its awesomes.

ingredients

for salad

1 butternut squash/pumpkin (whichever your limited inner city supermarket(?) has on hand.)

chickpeas (250g)

rosemary

garlic

salt/pepper/olive oil

pine nuts roasted (i refer you to nigellas greatest literary allusion ‘for the russian formalists, the point of literature was to make the stone stonier…this, makes the nuts nuttier)

1 red onion chopped finely

for tahini

tahini

juice of 2 lemons

3 tbs olive oil

3 tbs water

handful parsley coarsley chopped

for couscous

250g couscous

250g stock (whatever works)

butter

pre-heat your oven as hot as it will get. roast pine nuts. forget about them until they burn then run to the shops to pick up some more and start to ask the invariable question – what am i really doing with my life? cut the pumpkin into cubes (a size that fits in your mouth. if there are two of you with mouth size disparity try to find a middle ground). toss pumpkin in a bowl with 3 or 4 garlic cloves, olive oil, rosemary, sea salt and black pepper and roast for about half hour or until soft but still shape retaining. meanwhile put a few spoons of olive oil in a pan, throw in 3 or 4 whole garlic cloves and a stick of rosemary and fry until the garlic is brown. remove the pan from heat. remove the garlic and pour in the chickpeas to coat with flavoured oil. finally add the couscous to boiling stock. remove from heat and let swell for 3 minutes. then add some butter and fork through to fluff up couscous. put the lid back on and let it swell again for another minute or so.

gently mix the pumpkin with the chickpeas, the diced red onion and toss through a couple tbs of tahini. finally scatter some pine nuts over the top. eat with couscous (or serve on a bed of couscous…depending on how many cooking stories you’ve watched today and how far you have drifted from reality).

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